Recipe: Raspberry Shortbread
the editor of Saveur magazine shares some favorites
Also called Hungarian Shortbread, the light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. This recipe is based on one in "Baking with Julia" by Dorie Greenspan (Morrow, 1996).
and here is a discussion of the different types of butter (who knew?)
this recipe alleges that it serves 8 - 10 (or maybe 4 -5 teens!)
INGREDIENTS
2 cups flour, plus more as needed
1 tsp. baking powder
1/8 tsp. fine salt
1/2 lb. unsalted, uncultured butter, plus more for pan, at room temperature
1 cup sugar
2 egg yolks
3/4 cup raspberry jam
DIRECTIONS
1. Using a sieve over a bowl, sift together flour, baking powder, and salt; set aside. Cream butter in a large bowl, using a hand mixer on high speed, until fluffy, about 2 minutes. Add sugar and egg yolks; mix until sugar is dissolved and mixture is light, about 4 minutes. With mixer on low speed, slowly add flour mixture; mix until dough just begins to come together, about 1 minute.
2. Turn dough onto a lightly floured surface; bring it together with your hands. Divide dough in half and form 2 balls. Wrap each ball in plastic wrap; freeze for at least 30 minutes or up to 3 hours.
3. Arrange an oven rack in center of oven; heat to 350°. Grease a 10” springform pan with butter. Remove a ball of dough from freezer, unwrap, and grate, using the large holes of a box grater, directly into prepared pan. Gently pat grated dough to even it out. Spread jam evenly over dough, leaving about a 1/2” border around edges. Grate remaining dough over jam layer; pat gently until surface is even. Bake until light golden brown, about 25-30 minutes. Let cool completely in pan, on a rack, before cutting into wedges.
Also called Hungarian Shortbread, the light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. This recipe is based on one in "Baking with Julia" by Dorie Greenspan (Morrow, 1996).
and here is a discussion of the different types of butter (who knew?)
this recipe alleges that it serves 8 - 10 (or maybe 4 -5 teens!)
INGREDIENTS
2 cups flour, plus more as needed
1 tsp. baking powder
1/8 tsp. fine salt
1/2 lb. unsalted, uncultured butter, plus more for pan, at room temperature
1 cup sugar
2 egg yolks
3/4 cup raspberry jam
DIRECTIONS
1. Using a sieve over a bowl, sift together flour, baking powder, and salt; set aside. Cream butter in a large bowl, using a hand mixer on high speed, until fluffy, about 2 minutes. Add sugar and egg yolks; mix until sugar is dissolved and mixture is light, about 4 minutes. With mixer on low speed, slowly add flour mixture; mix until dough just begins to come together, about 1 minute.
2. Turn dough onto a lightly floured surface; bring it together with your hands. Divide dough in half and form 2 balls. Wrap each ball in plastic wrap; freeze for at least 30 minutes or up to 3 hours.
3. Arrange an oven rack in center of oven; heat to 350°. Grease a 10” springform pan with butter. Remove a ball of dough from freezer, unwrap, and grate, using the large holes of a box grater, directly into prepared pan. Gently pat grated dough to even it out. Spread jam evenly over dough, leaving about a 1/2” border around edges. Grate remaining dough over jam layer; pat gently until surface is even. Bake until light golden brown, about 25-30 minutes. Let cool completely in pan, on a rack, before cutting into wedges.